One Pot Chicken Thigh Shawarma Couscous With Harissa Yoghurt

Boil a kettle

Heat a pot (with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add your diced chicken and cook for 3-4 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice

Peel and finely chop (or grate) your garlic

Peel and slice your red onion[s] finely

Add a little of the sliced onion (you'll use the rest later!) to a small to a bowl with your red wine vinegar, a pinch of sugar and a small pinch of salt, then set aside to pickle – this is your quick-pickled onion

Once the chicken has browned, add the sliced onion and diced pepper to pan with a pinch of salt

Cook for 4-5 min or until starting to soften

Once the veg has softened, add the chopped garlic, your Mediterranean seasoning and ground smoked paprika and cook for 30 secs or until fragrant

Once fragrant, add your soy sauce with 1/2 tsp [3/4 tsp] [1 tsp] sugar and 200ml [300ml] [400ml] boiled water

Reduce the heat to medium-high and cook, covered, for 6-8 min or until the chicken is cooked through (no pink meat!)

Once the chicken is cooked through, add your chicken stock mix and smoked sea salt flakes and give everything a good mix up

Add your couscous to the pot, stir it all together and cover with a lid and set aside (off the heat!) for 3-4 min or until all of the stock has been absorbed, then fluff with a fork – this is your one pot chicken shawarma couscous

Wash your salad, then pat dry with kitchen paper

Drain the quick-pickled onion, reserve the pickling liquid